Birria Tacos

It was an extraordinary week here at the farm as we prepared an entire pig's worth of pork for our friends. We spent days crafting piles of candied pork belly skewers, trays of pork rib-wrapped meatballs in a Spicy Thai chili sauce, seasoned with dried cherries , sweet peppers and onions, and trays and trays of roasted garlic and black pepper sausages. (We had some seriously full bellies!)

The highlight for many, however, were the Birria tacos. Our guests had a blast frying up their own tortillas and assembling their tacos with their favorite toppings at the little taco station. Birria tacos have a magical way of bringing people together at gatherings, fostering fun and joy with every bite.

By their very nature, Birria tacos make it super simple to feed a crowd. They are one of our top pick meals when it comes to hosting a gathering because the slow-cooked meat can be prepared in large batches ahead of time, and guests can easily assemble their own tacos with their preferred toppings. This not only takes the pressure off the host but also creates a fun, interactive dining experience where everyone can enjoy customizing their own delicious tacos.

So, what exactly are Birria tacos? They're steeped in history and tradition, originating from the state of Jalisco in Mexico. Traditionally made with goat meat, Birria has evolved to include beef, pork, or even chicken. The meat is slow-cooked in a flavorful broth made from a blend of dried chili peppers and spices, resulting in tender, juicy goodness. Whether enjoyed at a street vendor's stand or at a festive family gathering, Birria tacos reflect the rich culinary heritage of Mexico and are always a huge hit.

Birria Tacos Recipe

Ingredients:

1-2 pounds of tomatoes

2-3 onions

3-6 rehydrated dried peppers (such as ancho, arbol, guajillo etc)

2 cans of adobo peppers

4 cups of beef or pork stock

1 teaspoon cinnamon 

1 tablespoon cumin

5-6 cloves garlic, minced

3 tablespoons apple cider vinegar

1 teaspoon cayenne pepper

3-5 lb pork roast

Instructions:

Prepare the base: Roughly chop the tomatoes and onions. Rehydrate the dried peppers  by soaking them in hot water for about 20 minutes. Once soft, remove the stems and seeds. Blend the tomatoes, onions, rehydrated peppers, and canned adobo peppers into a smooth paste.

Assemble the Birria: In a crock pot, combine the blended paste with the beef or pork stock. Add the cumin, minced garlic, apple cider vinegar, and cayenne pepper. Place the beef or pork roast into the crock pot, ensuring it is submerged in the liquid.

Cook: Set the crock pot to low and let the Birria simmer for at least 8 hours, or until the meat is tender and easily shredded.

Serve: Once done, shred the meat using two forks. To enjoy Birria traditionally, heat some cooking oil in a skillet. Dip a corn tortilla briefly in the juices from the Birria, then fry it in the skillet until crispy and lightly browned. Serve the shredded meat with warm tortillas, allowing guests to assemble their own tacos and dip them in the flavorful juices.

We’d love to see you bring the magic of Birria tacos to your own gatherings. There's something truly special about sharing a meal that's been crafted with care and tradition. Watching friends and family come together, frying up tortillas and piling on their favorite toppings, creates unforgettable moments. So, give this recipe a try and let us know how it turns out. Your friends will thank you, and we’ll be cheering you on from the farm, knowing that a bit of our kitchen has found its way to your table.